Chicken Lo Mein

Chicken Lo Mein

Lo Mein recipe with chicken. Easy, healthy, non-greasy Chicken Lo Mein with vegetables that is much better than the Lo Mein at Chinese takeout.

Traditionally, Lo Mein is a popular noodle dish in Hong Kong where noodles are boiled, drained and then stirred in with savory broth or on the side or with a house special soy sauce. The “stirred noodles” are served with vegetables, wonton soup, and roasted meat such as Char Siu (BBQ pork), Chinese roasted pork, Cantonese beef stew, etc.

However, the popular Chinese takeoutLo Mein here in America is a whole other version. American-Chinese Lo Mein is prepared with boiled noodles, and then lightly stirred with vegetables, meat, etc. in a house special sauce, and MSG- laden.

Homemade Lo Mein can be as easy and flexible as you want it to be. Simply put, use fresh noodles, or spaghetti or angel hair, your choice of meat, seafood and vegetables, a light sauce, and there you go—a healthy yet delicious home-cooked Lo Mein. My favorite Lo Mein dish has always been Chicken Lo Mein. Noodles tossed in light sauce, and then cooked with chicken broth. For added flavor, mix in some mushrooms of your choice and some seasonal vegetables.

Chicken Lo Mein is one of the most popular take-out items you can find on the menu of Chinese restaurants worldwide. However, you will find that a homemade Lo Mein is a much healthier and tastier than your regular takeout and you can make it just the way you like.

First of all I would like to give you an apology. A few months ago I blasted you for adding MSG to one of your recipes. You were very gracious, and suggested that I use some extra oyster sauce or sesame oil. I am a Doctor and I am very serious about natural diets with Protein, Complex Carbs, and a moderate amount of fat. MSG is definitely not natural. Although it is derived from natural sources, it acts like a drug. MSG has been linked to seizures in children, migraine headaches, and of course weight gain.

I use only spices like garlic, onion powder, turmeric, cumin, ginger, pepper, salt, etc. I try to avoid blends like curry powder, chili powder, or creole seasoning. They all contain MSG. So I make my own.

Almost all sauces from a bottle contain MSG. So again I make my own. It is hard to do and it takes time, but I feel it is better for my family. I have a great recipe for Hoisin sauce. Every one loves my Kung Pao Chicken, and I fix it without MSG.

This recipe for Chicken Lo Mein is a perfect example of how to cook without MSG. I applaud you for your innovation in creating recipes that are not only very tasty, but also good for you.

Hi Rasa Malaysia! Ihave a question. I am very interested in making homemade lo mein because my family loves it and take out becomes expensive. I have noticed some restaurant’s lo mein have a smoky type of flavor. We particularly llike that flavor. Do youknow ingredient gives lo mein that flavor? Thanks in advance! Barbara0307

It’s not the ingredients, it’s the way they stir-fry the noodles using very high heat on a wok, what we Chinese call “breath of wok” when the noodles are slightly toasted due to the high heat but fast cooking process.

I made it for dinner tonight and it was delicious! I wasn’t sure what sweet soy you used, whether it was kecap manis or thick caramel, so I went with the latter. Maybe that’s why my noodles came out darker in colour :)

Thank you for sharing this simple, yet easy recipe. I made this last night for dinner and my family enjoyed it. =) I tweaked your recipe and took out the carrot & snap peas as my mom isn’t a fan of snap peas. I replaced it with bean sprouts. For my personal preference, I think it could have used more soy sauce than the recipe called for.

I must admit, the article is very well written and the food looks delicious. I will definitely be cooking this recipe for dinner soon. Will let you know how it turned out. Thanks for all the lovely recipes you have on here!!!!

OK, I know this is an older post, so I don’t know if you will see this. Ever since I was a kid I’ve hated shitake-type mushrooms, especially since they are so pungent after having been re-hydrated. What would you suggest for a possible replacement to the mushroom “juice”. Should I perhaps double the amount of chicken broth?

Can I substitute “sweet soy sauce” with something else? The reason is that I don’t really know what it is and I don’t want to spend money on the whole bottle and only use it for this recipe. Thank you!

Bring a pot of water to boil, gently loosen up the fresh noodles before boiling. Cook the noodles according to the instructions or until pre-al dente because you’re going to finish cooking the noodles later in the wok. Marinate the chicken with the cornstarch. Set aside. When the noodles are ready, drain the noodles.

Heat up a wok with 2 tablespoons of oil. Stir-fry the garlic until fragrant, and then add in the chicken, Napa cabbage, mushroom, carrot and stir-fry for about 2 minutes before adding in the chicken broth. Bring the chicken broth to boil and let reduce a bit. Turn off the heat and stir in the noodles and combine well, dish out and serve immediately.

Heat up a wok with 2 tablespoons of oil. Stir-fry the garlic until fragrant, and then add in the chicken, Napa cabbage, mushroom, carrot and stir-fry for about 2 minutes before adding in the chicken broth. Bring the chicken broth to boil and let reduce a bit. Turn off the heat and stir in the noodles and combine well, dish out and serve immediately.